Banana Cupcakes

Sunday Baking

I love to bake and I find baking on a Sunday, especially relaxing.  Maybe it's because usually there are fewer chores and errands to delay and interrupt your sifting and stirring.

If you are like me, you also often have over ripe bananas that you want to use instead of throwing out.  I have a great family recipe for banana bread but I've made that so often that I really needed to branch out and try something new.
I discovered these cupcakes in Best Recipes Ever while I was searching for recipes to use up a quart of buttermilk.

If you don't have buttermilk, that's okay.  I have made this recipe without buttermilk by substituting sour cream thinned with a little water and once with Greek yogurt.  Both times the recipe turned out as well as if I had used the buttermilk.

They are moist, light and fluffy and the family loved them but now they want we to make my regular banana bread again.  

Banana Buttermilk Cupcakes

1/2 cup butter, softened
3/4 cup packed brown sugar
1 egg
3/4 cup mashed ripe banana
1 tsp vanilla
1 1/4 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup buttermilk

In large bowl, beat butter with sugar until fluffy; beat in egg.
Beat in banana and vanilla.

Whisk together flour, baking powder, baking soda and salt; stir into butter mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk.  Spoon into paper-lined or greased muffin cups.

Bake in 350 degree oven until cake tester inserted in centre comes out clean, 20 to 25 minutes.  Let cool.

Are good either plain or with icing.